Easy Pan Seared Scallops with Saffron Rice and Herby Green Sauce
Easy Pan Seared Scallops with fragrant saffron rice & herby green sauce. A simple yet impressive weeknight dinner.
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Cooking tools:
- Food processor
- Dutch oven
- Fish spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Skillet
- Baking sheet
- Spoon
- Fork
- Measuring cup
- Plate
- Paper towel
Ingredients
- 1 generous pinch high quality saffron threads (about ½ tablespoon)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- Sea salt
- 2 cups white basmati rice
- 3 cups vegetable or chicken stock or water
- 1 tablespoon grass fed butter
- 4 cloves garlic
- ¼ cup mint
- ½ cup parsley
- 3 tablespoons chives
- 3 tablespoons dill
- 3 tablespoons lemon juice, more if needed
- 6 tablespoons olive oil, more if needed
- pepper
- 1 pound scallops
- 1 tablespoon olive oil
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